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Overview of PT FoodHub Collective Indonesia — seafood processor and exporter

Company history, certifications, vision and facilities

Sales and contact information for product inquiries and quotations

View the full list of seafood products and available processing/packaging options

Premium Goldband Snapper (Pristipomoides spp) portions and fillets from Indonesia. Offered as whole cleaned (WGGS), natural-cut fillets and heads. Processed under HACCP conditions with IQF/IVP/IWP packaging options to preserve freshness for retail, foodservice and sushi/sashimi markets.

High-quality Red Snapper (Lutjanus spp.) whole, gilled and gutted (WGGS) sourced and processed in Indonesia. Offered in chilled/frozen formats with IVP, IWP or IQF packing for retail, foodservice and industrial customers. Firm textured, mildly sweet flavor suitable for grilling, baking, frying and sashimi/sushi when processed as One Cut fillets.

High-quality grouper fillets from Indonesia, processed and frozen to retain natural flavor and firm texture. Skinless and boneless options available; suitable for retail, foodservice and further processing. Packed under strict cold-chain and food safety procedures to ensure export-grade quality.

Natural-cut barramundi pieces from wild-caught Indonesian supply, processed and frozen to retain freshness. Versatile cut delivered skin-on (edible skin) in IQF/IVP/IWP formats for retail, foodservice and further processing. Produced in HACCP-compliant facilities and suitable for export markets.

Skipjack tuna cut into uniform cube portions, produced from whole cleaned skipjack sourced in Indonesia. The cube cut retains firm flesh and texture after cooking, making it ideal for retail portion packs, restaurants and further processing. Available in IVP / IWP / IQF packing for export markets with strict cold-chain handling.

Read our latest articles and industry updates

A practical, field-tested blueprint for FSMA 204 seafood labeling. Exact data to print on master cartons and inner packs, how to assign Traceability Lot Codes, GS1-128 vs QR, pallet SSCC, printers that survive wet freezers, and a one-page label spec buyers can approve.

A hands-on, SOP-style guide to shrimp glazing and net weight in Indonesia for 2026. Learn how to deglaze correctly, calculate net weight, set tolerances, label packs, and avoid costly QC mistakes.

A practical, bookmarkable playbook to mix SKUs, hit factory and packaging MOQs, and ship an optimized FOB Surabaya/Jakarta reefer in 90 days—without eroding margin.

FOB vs CIF for Indonesian frozen seafood is more than price. In 2026, FCA often beats both because it gives you booking control, clear risk transfer, and the right to mandate reefer temperature and routing. Here’s our field-tested guide for buyers of Indonesian seafood containers.

A hands-on mapping guide for Indonesian tuna and skipjack exporters: how to choose and word FAO 57 vs FAO 71 and the EU-required gear category on 2026 retail labels, with plug-and-play examples and hard-earned tips.

Payment, delivery and quotation conditions for seafood orders